- 2kg mussels
- 1 small onion
- 1 celery stalk
- 1 ½ glasses water
- ½ glass white wine
- 25g butter
- 4 leeks
- 2 tablespoons olive oil
- 1 heaped tablespoon flour
- 2 egg yolks
- 1 tablespoon of chopped parsley
- Lemon juice
- Salt and pepper
Clean and cook the mussels in the water mixed with the wine. Once they are open (throw away the ones that stay closed), remove the shells and keep them hot. Drain the juice that has come from them through a small colander with gauze in the middle.
Clean the leeks and cut the green part into strips (julienne style). Remove the string from the celery and cut it into strips. Peel the onion and cut it into thin strips.
Put the oil and the butter onto heat, and when the butter begins to melt lightly fry the vegetables in it. Add the flour, stir it a few times with a wooden spoon and add a wine glass full of the stock from the mussels and leave it to cook until half the stock has evaporated.
Add the mussels to this, add pepper to taste, cover and leave it to cook for a few minutes on a strong heat.
Put the egg yolks with the lemon juice in a bowl, gradually add a few spoonfuls of the sauce and then add all of it to the mussels. Add the salt and chopped parsley. Serve everything together in a deep dish.